Keto Bagels (No cheese!)
These keto bagels are quick and easy to make, and perfect for breakfast or made into a sandwich! Made without cheese and without dairy, this recipe for keto bagels will be your go-to and need just 5 ingredients! No boiling, no yeast, and no eggs! 1 gram net carb per bagel.
Low Carb Bagels
When it comes to easy keto recipes, we love 90 second English muffins, keto pizza crusts, and these easy keto bagels.
It’s been on my list to develop a recipe for keto bagels. If you’ve had a search for keto bagels, you would have likely seen recipes for fathead bagels.
A fathead bagel is a keto and low carb bagel, that is made with fathead dough, that uses shredded cheese and cream cheese.
Now, as I have a dairy allergy, I couldn’t make any fathead dough bagels, so I made something a little different to make it dairy free- keto bagels with no cheese and no eggs.
No cheese. No butter. Zero eggs. Nada.
What are my keto bagels made of?
My easy keto bagels are unique, as they can be dairy free, egg-free, AND made without yeast.
The secret ingredient in these keto bagels is protein powder!
Unsweetened whey isolate protein powder acts as another form of no carb flour, that helps the keto bagels yield a delicious bread-like texture.
Lightly crisp on the outside, chewy and soft on the inside, these keto friendly bagels have the taste and texture of real deal bagels!
How to make keto bagels
The Ingredients
- Almond flour– Blanched almond flour is preferred, as it gives the low carb bagels the lighter color. Almond meal will work too, but it will be darker and be a little denser.
- Protein Powder– Unsweetened whey protein isolate is the keto protein powder I used. While there are other kinds of keto protein powders, I have only tested it with this one. The protein powder acts as a carb free flour.
- Xanthan Gum– Be super careful when using xanthan gum. Too little and your bagels will fall apart, too much and you’ll be left with gummy bagels. Measure this out VERY accurately.
- Baking powder– Gives the bagels rise and fluffiness.
- Salt– A must for any bagel! These won’t be salty, so you can add sweet spreads or toppings to it!
- Hot water– The water must be hot, but not boiling.
- Bagel toppings– Sesame seeds, poppy seeds, pumpkin seeds, etc. You can even sprinkle some everything bagel seasoning on top.
The Instructions
Start by mixing together your dry ingredients. Then, slowly pour over the hot water, and use a rubber spatula to mix it together, until combined.
Next, form balls of dough and place them on a lined baking tray. I recommend wetting your hands before you do this, to avoid the dough sticking. Once they are all on the pan, press the center of each one, to form a hole. This is when you can sprinkle with the toppings of your choice.
Finally, you’ll bake the bagels at 180C/350F for around 12 minutes, until slightly golden on top.
Can I use another protein powder instead of whey isolate?
As mentioned earlier, whey protein isolate is the protein powder used. Not only is it keto friendly, it also acts as a low carb substitute for flour.
You could try a brown rice protein powder, especially if you’d like these keto bagels to also be vegan, but the carbs will increase and the texture may be different.
Can I make this without protein powder?
This recipe trialed subbing out the protein powder for coconut flour. Unfortunately, I wasn’t pleased with the results and found the texture to be a little more doughy than chewy.
If you are okay with a slightly different texture, you can replace the protein powder with 2 tablespoons protein powder (20 grams).
If you follow this method, these keto bagels will be dairy free.
Almond Flour Bagels Tips
- Always wet your hands before working with the bagel dough. It will make it so much easier, and the keto dough will not stick to your fingers.
- If you have a donut pan, you can use that to shape the bagels. Simply transfer the low carb bagel dough into a ziplock bag and cut one corner. Squeeze out the dough to fill the pan.
- For a golden brown exterior, before baking them, brush the tops and outside of the bagels with either milk or an egg wash.
- Oven makes and models differ, so you may need to cook your bagels for up to 18 minutes.
- Low carb bagels are best sliced in half once cooled. Toast them as you would with traditional bagels, for the ultimate chewy and doughy texture.
Storing Low Carb Keto Bagels
- To store: Leftover bagels are best to be stored in the refrigerator, in a sealed container. They will keep well for up to 5 days.
- To freeze: Keto bagels can be frozen to enjoy at a later time. Place the bagels in a ziplock bag and keep in the freezer for up to 6 months. To enjoy a keto bagel from the freeze, either zap in the microwave for 30 seconds or thaw overnight in the fridge.
Almond Flour Bagels Flavors
This basic low carb bagel recipe is a blank canvas! While delicious on its own, here are flavor ideas to add on top. Personally, I love them with some almond butter or homemade Nutella on top!
- Asiago Bagels– Also known as cheese bagels! Fold through 1/4 cup of shredded cheese into the dough, and sprinkle the tops with parmesan cheese before baking.
- Garlic Bagels– Increase the salt by 1/4 teaspoon and fold through garlic powder into the dough. Sprinkle the tops of the bagels with garlic powder and dried garlic flakes.
- Cinnamon Raisin Bagels– Add 1/2 tablespoon of cinnamon into the dough, and fold through 2-3 tablespoons of raisins.
- Sesame Bagels- Simple and classic- Add toasted sesame seeds on top.
- Onion Bagels– Double the amount of salt in the dough, and add onion powder and onion flakes to it. Top the bagels with coarse sea salt, onion flakes and sesame seeds.
- Everything Bagels– Add everything but the bagel seasoning over the tops of the bagels.
More EASY bread recipes
Keto Bagels {no cheese!}
Ingredients
- 1 cup almond flour
- 1/2 cup keto protein powder * See notes for dairy free and vegan subs
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp xanthan gum
- 1/2 cup hot water not boiling
- 2 tbsp sesame seeds can use any seeds or spices
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- In a large mixing bowl, combine all your ingredients, except for the water, and mix well. Slowly, add the hot water over the top and mix well, until fully combined.
- Lightly wet your hands and form 8-12 balls of dough. Place each ball of dough onto the lined plate, and press down into a circular shape. Using your index finger, form a hole through the center of each one, forming a bagel shape. If desired, brush the tops of each bagel with egg or milk, for a golden brown finish. Sprinkle the tops of each bagel with your spices/seeds of choice.
- Bake the bagels for 15-17 minutes, or until just golden around the sides. Remove from the oven and let cool on the pan completely.
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